Add fresh flavors to a weeknight staple with this family-friendly chicken menu. Prep tip: Leeks can be full of grit, so it's a good idea to rinse well after slicing.
6 ounces uncooked linguine
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.
Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.
SO good, the chicken was perfectly crispy and the noodles in the sauce was pretty good. I used whole wheat linguine but that was my only change. I agree with other reviewers that it was a little bland, just a little, so I will play around with herbs and wines in the future but it really is a solid recipe. We had no leftovers, everyone gobbled it up in my house!
This recipe is really great, and very easy. It went from 4 to 5+ stars with the addition of homemade pasta, and when I used lemon garlic marinated chicken breasts. Then it's just outright impressive. I'll call that the "weekend" version.
Made this tonight and turned out very well, but I did make some changes. I added some cayenne pepper, paprika and dried oregano to the flour mixture to give it a little something extra. I also reduced about a cup of white wine before adding the chicken broth and threw in some capers at the end. Very yummy and will make again.
Two worked on the prep and no way was this a 30-min recipe for us -- you may have better luck, but I don't see how. Anyway, results were good. Followed the recipe except seasoned the chicken with a little Sicilian spice blend along with the salt & pepper and used fresh linguine. Nice light sauce on the pasta, tender chicken. Served salad following the chicken, CL's pear & goat cheese with citrus dressing.
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